2 acorn squash
1 sweet potato ( peeled)
3 clove garlic ((from a roasted head))
1 cup Yogurt (low fat; or alternate with cream)
Pepper to taste (fresh ground peppercorns )
olive oil (just enough to drizzle over garlic)
pecans (enough to cover a baking sheet in a single layer)
maple syrup (enough to coat the pecans)
Split and scoop out squash seeds;
Peel and cut sweet potato;
Remove center stem from head of garlic;Wrap the head of garlic in tin foil and drizzle olive oil into center depression.
Place squash cut side down on un-greased cookie sheet. Arrange sweet potato and garlic around the squash.
Bake everything in a 350 degree F oven for 45 minutes. Remove from oven and let cool.
Place pecans single layer on a greased cookie sheet. Coat with maple syrup (couple of tablespoons) but don't have the pecans swimming, just a glistening layer. Bake in 350 degree F oven for 20 minutes, let cool then remove from pan and set aside.
Remove the squash from the peel. Place in medium sized (8 inch diameter, 1-2 inch deep) casserole dish with sweet potato, 3 of the roasted garlic cloves (remainder can be stored in fridge or frozen). Add yogurt, and cracked pepper to taste. Puree/whip until everything is well blended. Smooth top of puree.
Add a layer of the candied pecans on top (as crowded or little as you want) Extra pecans can be stored dry at room temperature for several days or in the fridge. make a nice sweet snack.
Reheat casserole in 300 degree F oven for 30 minutes (or until golden brown on top).
For an additional piquant savoury flavour, grate 1/4 cup of jalepeno monterey jack or other spicy cheese into the puree.
Photo Credit: http://www.marthastewart.com/sites/files/marthastewart.com/styles/wmax-5...